LYONNAISE SALAD
Here's a
Sibol Test Kitchen recipe that substitutes local organic ingredients.
Salad Ingredients: (serving for 2)
- lettuce or mixed greens
- 200 grams of etag - Sagada salted and smoked ham
- 2 teaspoons chopped onions
- 2 pandesals for croutons
- 2 eggs
Dressing
- 2 tbsp olive oil
- 2 tbsp Sinamak vinegar
- 1 teaspoon mustard
- 1 teaspoon honey
- pepper to taste
Preparation
Slowly add the olive oil while mixing it with the mustard to develop a creamy texture. Do the same thing with the vinegar - add slowly to the mixture while mixing. Add the honey the same way, then, according to taste, add pepper. No need for salt since the etag is salty enough. You now have the dressing.
Wash the lettuce and tear into bite size portions. Spin dry.
Cut up the pandesal into cubes the size of your thumbnail.
The etag is a tough salty meat so slice it thinly and fry over medium heat. At the last 1 minute, toss the onions and saute. Strain and cut the etag into slivers (Julienne cut).
Using the oil of the etag, fry the bread cubes making sure all sides are cooked. If there's too much oil, lessen - you don't want the bread soaking in oil. Transfer the fried bread on a strainer so that it airs and gets crunchy when it cools down.
Serving
Layer the lettuce on a plate, then the etag, then the croutons. Drizzle with the dressing. Fry the egg sunny side up and put on top of the plate. Start eating while the egg is still warm. Bon Appetite!
--- Chef Char
Cooking Tips:
- I know, etag is nearly impossible to come by outside Sagada. You can use bacon.
- for vinegar, best to use Sinamak vinegar
- for croutons, get good quality pandesal. Pan de Pugon or Pan de Manila are good choices.
- Lyonnaise Salad is best enjoyed with chilled dry white wine (not sweet)
- best to prepare the dressing even a day in advance to amalgamate and intensify all the flavors
SIBOL
